Lemon Loaf


Grease a loaf pan and preheat oven to 350°. Cream the butter and 1 cup of sugar, then add the eggs, one at a time, beating well, until light and fluffy. Add the dry ingredients and lemon rind and mix briefly. Add the buttermilk and lemon juice and beat until well blended. Pour into loaf pan and bake 50-60 minutes, or until the top is golden brown.

While the loaf is baking, combine the juice of 1 1/2 lemons and 1/4 cup sugar and heat just until the sugar is dissolved.

When the loaf is done, remove the pan from the oven and pour the lemon juice and sugar mixture over the top. Let the loaf cool for 10 minutes and remove from pan. Cool completely before slicing.

This is another make ahead recipe. Once the loaf is cooled, we slice it down the middle lengthwise and then into small slices. Place on plastic wrap and layer wrap between the slices. Put the wrapped slices into plastic freezer bags and freeze for up to 2 months. Thaw at room temperature prior to serving.